Melt the butter in a saucepan over medium heat. Add the cream, sugar, flour and almonds. Stir until combined. Cook the mixture over medium-low heat, stirring constantly, until it thickens, 2- 3 minutes.

Remove the pan from the heat, and allow batter to cool for 10 minutes.

For each cookie drop 1 teaspoon of the batter 2 inches apart on the prepared pans. (The cookies will spread as they bake.)

Bake for 5 minutes and check the cookies. If some of them have mounds of almonds in the middle press gently with a fork to flatten.

Continue baking until golden brown, about 5-7 minutes more.

Remove them from the oven and immediately sprinkle the chopped chocolate peppermint on top. When cool remove them from the baking pans.